My bread recipe

I just I never opened this up to everyone when I went to post this, so hopefully you guys can get this!

A couple of you asked for the bread recipe, so here it is:

2 cups water approx 110 degrees
2/3 cup sugar (you can adjust to taste, but this is the original amount)
1 1/2 Tbsp active dry yeast ( it seems like a lot, but you get 2 loaves)
1 1/2 tsp salt
1/4 cup vegetable oil and some to grease bowl for 1st rise
6 cups flour (I use King Arthur bread flour, but all purpose unbleached can be used in a pinch.)

In a large bowl, dissolve sugar in water, then stir in yeast.  I let it sit 5 minutes to proof.  It will be foamy.

Mix in oil and salt.  Add flour a cup at a time.  ( truth - I add 3 cups and mix and then add the rest and knead it in.  I can't keep count of the cups one at a time!)

Knead on a floured surface until smooth and not lumpy.  It takes practice to recognize it, but it almost feels velvety.  It will take a good 10 minutes of kneading to get the right consistency, maybe longer.

Put a little oil in the bowl to grease it and then put the dough in it.  Turn the dough to coat and lay a clean cloth over the bowl.  Let rise in a warm place for an hour.  It will double in bulk.  The clean dishwasher after removing the dishes is a great place to do this in the winter!

Punch down the dough and knead again, but not as long.  Shape into loaves  and put in 2 buttered or oiled loaf pans.  I use large pans (don't know the size).  Cover and let raise again for 30 minutes.

Bake at 350 in center of the oven for 30 minutes.  I butter the top of the bread before baking with a little melted butter.  Take the bread out of the pans and cool on a wrack.  (Hint - knock on the bottom of the bread when you take it out of the oven.  If it sounds hollow, it's done!)  If you leave the bread in the pans to cool, steam with condense and you will have damp bread.